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Crispy Baked Chili Chicken

Prep Time:

10 min

Total Time:

30 min

Makes:

What You Need

6 Tbsp. (or 1/2 pouch) SHAKE'N BAKE Original Coating Mix

2 tsp. chili powder

1/2 tsp. garlic powder

2 small boneless skinless chicken breasts (1/2 lb./250 g)

Make It

PREHEAT oven to 425ºF. Mix coating mix, chili and garlic powder. Use to coat chicken as directed on package.

PLACE on baking sheet.

BAKE 20 min. or until chicken is cooked through (170ºF).

Kraft Kitchens Tips

Tossed Chicken-Ranch Salad

Plan ahead! Prepare as directed, doubling all ingredients. Refrigerate 2 of the cooked chicken breasts overnight. The next day, cut chicken into strips. Toss with 6 cups torn mixed greens, 1 cup tomato wedges, 1/4 cup Kraft Tex Mex Shredded Cheese and 2 Tbsp. Kraft Rancher's Choice Dressing. Makes 2 servings, 3 cups (750 mL) each.

K:53740v0ec:107260

(6)

Rated

by tpagess on 8/28/2009
" this recipe was a wonderful surprise! It was crispy but not overdone, and the chili taste gives a great taste to the chicken! Very easy to make, and can be made in a hurry! It's a big hit at my house, and we always make it!! :D"

See All Ratings and Comments

Serving Size = 1 chicken breast (140 g)

Nutritional Information

Calories

170

Total fat

3 g

Saturated fat

1 g

Cholesterol

65 mg

Sodium

410 mg

Carbohydrate

8 g

Dietary fibre

1 g

Sugars

0 g

Protein

27 g

Vitamin A

4 %DV

Vitamin C

4 %DV

Calcium

0 %DV

Iron

6 %DV